Ingredients

• 2 cups uncooked elbow pasta
• ¼ cup salted butter
• ¼ cup all-purpose flour
• 1 cup milk
• 1 ¼ cup half and half
• 2 cups freshly shredded sharp cheddar cheese
• 1 cup freshly shredded gruyere cheese
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 176 C. Cook elbow pasta according to package instructions until “al dente” or just slightly undercooked (firm, not too soft).
2. While the pasta is cooking, melt the butter inside a medium-sized saucepan. Add the flour and cook this mixture for about two minutes.
3. Slowly whisk in the milk and half and half. Make sure to dissolve all lumps that may form in the sauce using a whisk. Add the cayenne pepper, onion and garlic powders, salt and pepper to taste. Cook for about 3 minutes or until thick.
4. Remove the saucepan from heat and add one cup of shredded cheddar, and ½ cup of shredded gruyere. Mix until well combined.
5. Drain the cooked pasta and mix it into the sauce until very well combined.
6. Pour half of the mac and cheese into a greased baking dish and sprinkle ½ cup cheddar plus ¼ gruyere on top.
7. Repeat with the other half of the mac and cheese and remaining cheeses. Bake for 15 minutes or until the cheeses are melted and bubbly.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 655

Total Fat: 46g

Saturated Fat: 27g

Trans Fat: 1g

Unsaturated Fat: 14g

Cholesterol: 137mg

Sodium: 782mg

Carbohydrates: 29g

Fiber: 1g

Sugar: 5g

Protein: 31g